Photos by Luxirare
Individual self-contained pumpkin-shaped pumpkin pies result.
Lots of photos, few verbal directions but Luxirare makes it look easy.
A simpler way to contain your filling:
I want to eat pie, but I don't want a whole slice- I want to try other flavors too, but for just a little, and move onto another. If I have one slice, I may have guilt hanging over me all day. I want little pies, yes, with more pie crust than filling. 50 calories or less, no guilt. Eating pie slices makes me feel fat. Lolipop-Pies, perhaps this would work. Rotating flavors. Grab and go. In and out. Blackberry, pumpkin, apple, banana...
AP modifies the presentation of apple pie on the pop scene:
The trick to getting an apple pie to perch happily on the end of a lollipop stick is to shape the pie into a crescent, rather than a round. This allows the dough to wrap around and more fully anchor itself to the stick.It's also important to use a thick apple filling that is partially cooked on the stove. These pops bake more quickly than a standard pie, so they won't be in the oven long enough for the apples to cook entirely there.
One final warning: Be sure to use cardboard lollipop sticks (available at craft and baking shops), not plastic.
And offers a recipe:
APPLE PIE POPS
2 large apples or 3 small, peeled, cored and diced
1/2 cup sugar, plus 2 tablespoons, divided
1 teaspoon lemon juice
1/2 teaspoon apple pie spice blend
1 tablespoon cornstarch
1 tablespoon water
15-ounce package prepared rolled pie dough (contains 2 pieces)
20 lollipop sticks
1 egg yolk
1 teaspoon water
1 teaspoon cinnamonHeat the oven to 375. Line 2 baking sheets with parchment paper, then coat the paper with cooking spray.
In a medium saucepan over medium-high heat, combine the apples, 1/2 cup sugar, lemon juice and apple pie spice. Bring to a boil, then cook for 2 minutes. In a small glass, mix cornstarch and water, then add to apples. Stir and continue cooking until thick. Remove the apple mixture from the heat and set aside.
One at a time, unfold each sheet of pie dough and run a rolling pin over it several times. Use a 3-inch round cookie cutter to cut 10 circles of dough from each. Knead and reroll the scraps as needed.
Place a scant tablespoon of apple filling in the center of each circle. If you have a dumpling press, it works great to seal these. Otherwise, fold each round in half and seal the edges by crimping with a fork. Poke a lollipop stick into the corner of the crescent and run it up the inside of the fold. Pinch the dough around the stick to anchor it. Arrange the pie pops on the prepared baking sheets. In a small bowl, whisk together the egg yolk and water, then brush it over the tops of the pops. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon. Sprinkle over the pops. Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet. Makes 20 pops.
From Laura Washburn's "Cooking With Apples & Pears," (Ryland, Peters & Small, 2009.)
I might skip the sugar and cinnamon part to get Luxirare's golden pies:
Very crucial to slather egg whites on pie exterior. This is what gives it the "Betty Crocker" touch. Without this, the pies wouldn't look as blistered or nicely toasted.
Its opposite -- filling but no crust -- would be little ramekins of pie filling -- pudding, puree or compote. Luxirare uses the mold to make a crustless "cocktail" of rum and pumpkin custard:
